Mains
Lamb with peas
For Yiayia, frozen peas have two purposes: The first being an emergency ice pack for cooking mishaps and the second being a key ingredient in this delicious dish. Yiayia has been cooking this recipe for as long as she can remember, and it’s always been one of Jim’s favourites. Comprised of humble ingredients that are staples in any family kitchen, it’s the perfect meal for when you’re craving something hearty, comforting and easy.
Main
Ingredients
- Lamb and Peas
- Αρνί και Μπιζέλια
- 3 tablespoons of canola oil,
- plus extra if needed
- 750g shoulder lamb (can be any
- cut and also can be beef if you
- are in a pickle)
- 1 small brown onion, diced
- 3 medium sized potatoes
- 1 tablespoon tomato paste
- 2 tablespoons lemon juice
- 3.5 cups frozen peas
Method
- Heat a splash of canola oil over low heat in a large-sized pot
- Cut lamb into large chunks, approx 6-7cm cubes. Add the lamb to the pot, piece by piece, being careful not to overcrowd the pot and stew the meat. Once browned, remove from the pot
- Add more oil if required, and saute the onions. Once translucent, remove from the pot
- Add in potatoes and cook for a few minutes until browned, remove from the pot
- Add back into the pot the browned meat and onions, and add tomato paste and lemon juice. Cover the lamb with water and bring to a simmer over a low heat. Cook for 1 hour or until tender. Make sure the water is always covering the meat, so add water as needed
- Add in the browned potatoes, and cook for a further 30 minutes or until the potatoes are cooked through
- Add the frozen peas and stir through to until the peas are cooked through. Take the pot off the heat and serve